LOTUS SEED SUBZI

Lotus flower is offered to Goddess Lakshmi and you can see her sitting on the Lotus flowers.

The lotus flowers, seeds, young leaves and rhizomes are all edible.  In Asia, the petals are sometimes used for garnish, leaves are used as a wrap for food.  Various parts of the Lotus are also used in traditional herbal medicine.  The fruits are conical pod with seeds contained in holes in the pod.  When the seeds are ripe, they become loose in the pod and then tips down towards the water releasing the seeds.

The lotus stem is eaten in almost all parts of India by making pickles, subzis, vattal etc.

Lotus seed subzi yet another invention of mine today along with the soup.  The subzi was quite tasty with phulka and rice too.  A short note on lotus flowers and seeds.
Now let us look at the recipe now:

other recipes with lotus stem:  lotus stem subzi,  lotus stem chips, lotus stem pickle,  lotus-seed-soup, lotus seed subzi

LOTUS SEED SOUP

Lotus seed soup for the first time I made and it was quite tasty.  Since I have not tried any recipe with the seeds so far, I was bit hesitant how it is going to taste.  But it tasted good and liked by everyone at home.

During our childhood, we used to fight for the lotus seed as it was quite fascinating for us to remove the seeds from the conical shaped pod.  Then the alli (stamen)  it is known as in malayalam  surrounding the pod, we used to eat both these stuff.

The Tamarapoo ie. lotus flower is collected after the Bhagatseva or from the temple and the seeds are removed and it was quite fun.

We performed Bhagatseva at home on 17.07.2015 Friday, Aadi month began on this day, and it was so special for me as it was my husband's birthday.

He brought flowers from Dadar as a lot of flowers are required for this Pooja and 10-12 lotus flowers too among other flowers.

Hence I thought of trying some recipes out of it and made soup and subzi which was good.  on YOUTUBE: Lotus seed soup

Other recipes:   lotus stem subzi,  lotus stem chips, lotus stem pickle,  lotus-seed-soup, lotus seed subzi

The lotus is edible and has many curative properties; its use in traditional Asian medicine is as old as history. The flower is used to brew lotus teas, which relieves cardiac complications and helps to stop bleeding. The roots of the plant help in getting rid of the body’s toxic wastes and in strengthening the lives; it also helps in reducing body heat. The roots and rhizomes are useful in treating small pox, throat complications, pigmentation problems in skin, and diarrhoea.

The cooked lotus root is good for the stomach and the reproductive organs. It also helps to contract the blood vessels and prevents blood loss and complications such as coughing blood and blood in stools. The stem helps in the healthy growth of the foetus and also used to treat tightness of the chest. The lotus seed is used to tone the spleen and the kidney and is also used as food. Soups are also made from the seeds. The large leaves are used as cold bed sheets to treat high fever and for the treatment of summer heat and further they are used to things. The things that are thus wrapped remain fragrant for a long time. In short, it can be said that the lotus is a panacea.

RAGI PINWHEEL IN RABDI

Ragi is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anaemia and Diabetes. It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact.  Ragi is one of the best natural protein sources. It is also rich in health benefiting amino acids and mineral like Calcium, Iron, Niacin, Thiamin and Riboflavin. The high level of dietary fiber in this cereal aids in proper digestion, normal bowel movement and prevents constipation. The insoluble fibers present in Ragi assists movement of food through the intestines while the insoluble fibers retain water thereby easing the passage of waste.  Include it to your daily diet in order to protect your digestive system and avert risks of constipation and other digestive disorders.


Everyone love to eat a dessert after the meal.  Whether they are at home or in a party or a wedding or any other function, without a sweet, the function is incomplete.

Here I am presenting this recipe which I tried for my mentor Ms.Dahlia Twinkle who was keen on participating in a competition with the products of Aachi.   I do not know whether she has opted for this recipe or not, but when I tried this, I could not resist myself and prepared the same on the second day too.

Let us look at the recipe now which I made  with Ragi.   It is a simple preparation and healthy too.

APPLE SUBZI

Apple subzi is very easy to make and tasty along with the phulka, roti.  You can make it dry or with gravy too.  The apple which I bought had a bit sour taste, no one dared to eat that.  So I thought of making subzi out of it and liked by all.  

I have also  shared  apple pickle  recipe with  simpleindianrecipes.com  before I started my blog.  See other pickle recipes in Pickle recipes in my blog. see the apple methi sprouts pickle.

Every day it is a question mark what to prepare as accompaniment for Roti.  Since I was the only person to eat as others opted for rice variety, I thought of making this simple and easy subzi which was awesome.  

Let us look at the recipe now:

MALVANI WADE ll KOMBDI VADE ll HOW TO MAKE KOMBDI VADE

Kombdi vade is the speciality of Malvan.  This vade or puri is served along with  spicy chicken curry.  Malvani cuisine is famous in Konkan region of Maharashtra and Goa and some northern parts of West Karnataka.  Although Malvani cuisine is predominatly non vegetarian, there are many vegetarian delicacies too.  Malvan is a ton in the Sindhudurg district on the wet coast of Maharashtra.

This dish can be served along with a cup of tea also as I did it yesterday.  Since we are vegetarian, I had some choley with me and served along with it.

After browsing the net and discussion with various friends of mine how to make the Malvani Vade, I came to know that everybody got their own version and style of making it.  So I made according to my style, though I got the original recipe from Pratibha aunty.  

I am giving the original recipe as well as my own version.  Though the ingredients are roasted, powdered and then the vade is made, I used the  raw ingredients.

MOONG OATS CREPE

Moong oats crepe  batter can be made within 45 minutes and the crepes can be made immediately.  No need to ferment the batter.  It is tasty and healthy too.  Those who cannot consume rice and urid dal, this is an alternate recipe for them. 

We can also make the crepe without oats.  this can be served with any kind of chutney, sambar, sauce and must serve hot.

We can also stuff them with potato masala or szechuan  masala.

CHUKKU KAPPI, GINGER COFFEE

Chukku kappi or ginger coffee is a speciality of Kerala.  Normally, when we are down with cold and fever, my mother used to make this.  

Instead of using the sugar and normal jaggery, we use karuppatti or palm jaggery or panamchakkara it is known as and the taste is quite different.

Since I was having bit cold and head ache, I thought of making it early in the morning instead of having my normal black tea or green tea.